Spicy, Sweet and Tangy Gochujang Chicken Wings! Mouth watering crispy sticky goodness. A super simple recipe ready in under an hour.

What is Gochujang?

Gochujang is a Korean red chilli paste made up from red chillies, glutinous rice, fermented soy beans, red pepper flakes and salt. It is savoury, sweet, spicy and fermented. The paste is a very popular condiment used in Korean cuisine.

What Do I Need?

To make these insanely good Gochujang Chicken Wings you will need all the usual asian condiments and of course Gochujang paste.

• Chicken Wings – Use the best quality wings you can get a hold of and ask your butcher to separate the wings from the flats or you will have to do this at home. I also remove the wing tip as I do not eat this and the final result is ‘prettier’.

The Sticky Gochujang Sauce –

• Gochujang – You can get this from most asian supermarkets. It will be in the isle where the Korean and/or Japanese products are. Be sure to read the label and buy a brand that does not include corn syrup. They also have varying levels of spice so look out for this too if this is a concern for you.
• Rice Vinegar – This vinegar is much sweeter and milder than most European vinegars and does not really have a suitable substitute.
• Sesame Oil – This will add some umami smoky flavour to the sauce.
• Soy Sauce – Add some savoury notes with classic light soy sauce.
• Ginger & Garlic – Mince the garlic and finely chop the ginger to give the sauce some tangyness.
• Honey – Sweeten up the sauce with some good quality honey.
• Butter – Bring everything together with a knob of butter for a silky smooth sauce.

Garnish –

Garnish the wings with some sesame seeds and freshly chopped spring onion.

Tips & Tricks

• To get your wings nice and crispy be sure to boil them first for about 20 minutes.
• Once boiled lay the wings on some kitchen roll and cover with more kitchen roll and leave to dry for at least 10 minutes.
• Add the dry wings to a bowl and season with salt, pepper, garlic granules and some sunflower oil. Toss to coat well and the wings are ready for baking or air frying.

How to Boil Chicken Wings –

When I am making certain chicken wings I will par boil the chicken. I do this for 2 reasons. To add flavour to the chicken and to help the skin crisp up when baking or frying. Follow the easy steps below and your chicken wings will be on another level!

1. Wash and cut your wings into drums and flats and add everything to a pot.
2. Add 1 celery, 4 cloves garlic, 2 shallots and a large piece of ginger to the pot. Fill with at least 1 litre of water or enough to cover the chicken.
3. Season the chicken with a generous amount of salt, white pepper, black pepper, thyme and coriander seeds.
4. Cover the pot and put the heat to high and leave until boiling.
5. Once boiling remove the cover and any scum from the surface of the broth, if you will be keeping the broth.
6. After 25 minutes pierce the chicken with a knife to check if tender and remove the chicken from the broth to a plate lined with kitchen roll.
7. Dab the surface of the chicken with kitchen roll and leave to dry for at least 10 minutes.

If you are making a non-asian chicken wing recipe, follow the same steps but omit the ginger and coriander seeds.

TIP – Keep the stock/broth and freeze for use in a yummy homemade chicken noodle soup or ramen.

Air Fryer Method –

I made these Gochujang Wings using my Ninja 15 in 1 Multi Cooker on the Air Fryer function. This produced the crispiest results in just 20 minutes at 200°C.

Simply add the wings to a bowl with salt, pepper, garlic granules and 2 tablespoons of sunflower oil and toss to coat well.

Once coated add the wings to the air fryer basket and cook for 20 minutes at 200°C.

Baking Method –

If you dont have an air fryer you can use your oven so don’t worry. I used to do this for years and the results will still be crispy and yummy!

Simply add the wings to a bowl with salt, pepper, garlic granules and 2 tablespoons of sunflower oil and toss to coat well.

Next add your wings to a rack over a baking tray ensuring they don’t touch and bake in a pre-heated oven at 200°C for 30-35 minutes depending on the size of your wings.

No time to Boil or Can’t be Bothered?

Simply add the wings to a bowl with ground ginger, salt, pepper, garlic granules and 2 tablespoons of sunflower oil and toss to coat well.

Add the wings to a baking rack and bake at 180°C for 30 minutes and then 200°C for 10 minutes.

Flav Oil – Superior High Oleic Sunflower Cooking Oil

When I fry my chicken wings I use one of my new favourite oils, I recently discovered on instagram. Flavoil is a high oleic sunflower oil perfect for cooking and marinades.

Flavoil provides the perfect frying oil. A less calorific and much lighter oil which is odourless and almost tasteless.

Use my special code “HOSO29” using this link to order your first bottle today with a 10% discount. If you are looking for a lighter great cooking oil you will love Flavoil! I for one will be buying their amazing cooking oil for all my frying recipes.

Gochujang Chicken Wings Serving Suggestions –

I like to serve my Gochujang Chicken Wings with a generous sprinkle of sesame seeds and freshly chopped spring onion.

Serve these sweet sticky wings at your next party or family movie night for an indulgent treat!

If you love wings Chilli & Life is the blog for you! I love chicken wings and can clear a plate with no problem. Check out my Chicken Wing Recipes here. Or try out one of my favourites below!

The Best Lemon Pepper Wings

Super Spicy Mango Habanero Chicken Wings; and

Garlic and Parmesan Chicken Wings

Did you try this Gochujang Chicken Wing Recipe?

Got any questions? Ask away! I’m here to help! If you loved this recipe, I hope you’ll leave a comment and rating below! Let me know how it turned out for you and share it on social media. Don’t forget to tag us at @chilliandlife and hashtag it #chilliandlife ! I’ll be sure to share it!